Where To Buy Good Lobster?

For more than 30 years, the Klenda family has worked hard to offer some of the best seafood. With that much enthusiasm, it’s clear why we’ve excelled to become the greatest online lobster delivery service. Customers from all around the world can order live Maine lobsters from us, as well as lobster tails, claws, and flesh.

Impress your loved ones and guests and discover the flavor of a real, fresh Maine lobster. Purchase lobster from Maine Lobster Now online.

Which lobster is the finest to purchase?

These lobsters, which all belong to the family Nephropidae, are also referred to as “true” or “clawed” lobsters because of their three distinct sets of claws. When eating out or shopping at a market, encountering these clawed creatures has become standard procedure. Cold water lobster is a specialty all over the world because many people prefer the claw meat to the tail meat.

Because of their delicious, briny richness, cold water lobsters are sought after more than any other species.

Homarus americanus, popularly known as the Maine lobster or New England lobster, is prized not only for its succulent claw meat but also for its tails. Many claim that Maine lobster is the best lobster available, and it is frequently seen in restaurants and grocery stores. Their tail meat is more fibrous and tougher than any claw meat available, and they have a delicious, saline richness. Prices will differ based on location, but an average price for store-bought food is roughly $50 per pound. Prices in restaurants will be significantly higher if you order Maine lobster. Since 2011, lobstermen in Maine have caught more than 100 million pounds of lobster annually!

The Canadian lobster is the same species as the Maine lobster (Homarus americanus), but because it lives in considerably colder water, it has a harder shell and less tasty and denser meat. You can acquire a soft or hard shell lobster along Canada’s east coast depending on the season. They are prized particularly for their claw flesh. Purchase Canadian lobster tails right here (affiliate link).

The deep blue carapace of French Blue Lobsters, also known as Breton, Bretagne, or Brittany Lobsters, is notorious for turning brick red when cooked. Despite its reputation as a Brittany region specialty, many are brought to the area from Scotland or Ireland. Because they live in shallow water, their meat is solid and has distinct notes of the ocean. Breton lobster devotees describe the flavor as being very prominent; this lobster is for seafood enthusiasts!

How do you choose a quality lobster?

Due of their strength and hardiness, hard-shell lobsters travel well. Hard shell lobsters are equally essential since they have more meat and better texture. Choose a lobster that is substantial for its size. Squeeze the sides of the lobster; the fragile shell will give way while the hard shell will hold strong under strain. Soft-shell lobsters will always be less expensive than hard-shell lobsters, but they might not always be a better deal.

Is Maine’s lobster less expensive?

A few years ago, I visited Maine for the first time during the summer while on vacation with my wife and children. My family typically visits Cape Cod to partake in the delicacies that both Maine and Massachusetts have to offer, including oysters, clams, WASPy drinks, and, of course, lobster. But that summer, it was Maine.

When I began looking for sources of lobster in Damariscotta, I made an odd discovery: giant lobsters—those over a pound and a half—were very difficult to come across. When I did locate them, they occasionally cost $2 or $3 more per pound than the smaller ones. The contrary was true, in my experience, on Cape Cod: giant lobsters were common and cost less per pound than smaller lobsters.

I was confused, even setting aside the debate about whether larger lobsters taste better or worse than smaller ones (I’ve had success with the larger lobsters, not to mention my preference for preparing sizable whole animals). Large Maine lobsters were in such high demand, could fishmongers charge more? Were the large ones being exported in such enormous quantities throughout the nation and the world that few were left in-state?

The Maine Lobster Council’s acting executive director, Marianne LaCroix, informed me via email that Maine has had “tight conservation policies in place to conserve the lobster resource” since the middle of the 19th century. These restrictions now include a ban on dragging for lobsters (only traps are permitted) and restrictions on both minimum and maximum size.

According to LaCroix, Maine has a double measuring gauge that safeguards both young lobsters and large breeding lobsters. “Only young lobsters are protected in Massachusetts; there is no upper size limit. It’s a crucial tool for conservation since larger lobsters generate exponentially more eggs than smaller lobsters.”

In Maine, how big is too big? LaCroix stated that the carapace measured five inches or roughly five pounds. Which is reasonable, I believe, but it was difficult for me to find lobsters that weighed even 2 1/2 pounds. LaCroix asserts that although larger lobsters are caught by Maine fishermen, seafood vendors “tend to sell those larger lobsters into high-end marketplaces where they will command the maximum price, such as major metro markets and international markets” instead of selling them there.

As a result, the lobsters that remain in Maine are smaller. Currently, there are three weight categories of lobsters available at Fisherman’s Catch Seafood Market in Damariscotta: 1 1/4-pounders (hard shell, $7.99 a pound), 1 1/2-pounders ($8.99), and “big,” which is reportedly anything over that and costs $9.99 per pound. Soft-shell lobsters cost $2 less per pound in each weight category.

In contrast, the selection was wider at Cape Tip Seafood in Truro, Massachusetts. According to manager Donna Twerago, the smallest hard-shell lobsters were 1 1/2 pounds and cost $8.95 per pound. Again, the cutoff weight was 5 pounds. The hard-shells are only $6.95 per pound over it.

The conservation efforts in Maine “seem to be working, because we have had record catches for the previous three years,” LaCroix noted, adding that. “Maine landed nearly 104 million pounds of lobster in 2011,” she said, “while Massachusetts landed little over 13 million pounds.”

So, larger, less expensive, and perhaps less sustainable? Or less expensive, smaller, and more adamantly pro-conservation? Since I won’t be traveling to either location this year, I fortunately don’t have to make a selection right away.

Which months are ideal for purchasing lobster?

June, May, and April Early spring will see a price peak; however, as the weather warms, lobster fishing increases and prices fall in May and June. One of the greatest times of the year to purchase live lobsters is usually in May. The supplies are excellent because summer resort demand has not yet materialized.

What lobster tail is the best you can buy?

You already know why fresh Maine lobster is the most sought-after tails in the world if you’ve ever had the pleasure of eating on lobster along the coast of Maine. Cold water Maine tails are what every American expects lobsters to be—full of sweet, delicate lobster meat. Their mouthwatering flavor and luscious meat are unmatched, especially when completely prepared with a butter sauce.

Above all, the North Atlantic fishing laws provide assurance that the lobster you consume is healthy. Since they were gathered in an environmentally friendly way, they are also beneficial to the environment. However, this does not imply that all lobster tails from cold water are of the same high caliber.

Only lobster tails from the frigid seas of the North Atlantic Ocean are purchased and shipped by Lobster Anywhere. We only use tails from lobsters with hard shells, so you know you’re getting your money’s worth.

Why does lobster cost so much?

One could question why efforts to gather lobster in farms have not grown given how popular lobster is.

The majority of fish consumed worldwide, including tons of tuna, trout, cod, halibut, and salmon, are kept in “aquafarm” settings that have been intentionally constructed.

The lobster would seem to be a great choice to thrive and proliferate in underwater industrial animal farms, with approximately one-third of fish populations in the globe being overexploited.

The lengthy period of time needed for lobsters to grow large enough to collect is the short response.

No fishing business can afford to wait seven years for their investment to mature and weigh only a little over one pound by that time.

Minimum market-size lobsters are far smaller than the huge crustacean one sees swimming in a tank at a fancy restaurant, measuring less than four inches.

These crustaceans do have other challenges to cultivation besides the time it takes for them to become edible.

They develop slowly, consume a lot of food, and have significant mortality rates before becoming viable.

A commercial lobster farm is slated to open in Asia, but the spiny lobster, not the American lobster, will be raised there.

What lobster size has the finest flavor?

1. Color. A live, fresh lobster has blotchy, dark brownish-black shell. People who have only ever seen cooked lobster may find this coloring strange or even scary, but rest assured that this coloring is a sign of a healthy lobster. Only after being cooked, when the heat of the cooking process has completely destroyed all of the other colors in the lobster’s shell save for the red pigment, do lobsters turn red.

2. Size. Even though most people believe that bigger is better, smaller lobsters actually taste sweeter. In Maine, the smallest lobster you can purchase weighs about one and a quarter pounds. To get the best-tasting meat, I advise buying lobsters that weigh between one and a quarter and two pounds. If you want a fantastic photo opportunity or want to eat more meat with less effort, by all means choose a large lobster. However, bear in mind that a smaller lobster will have more flavor per square inch.

3. Sex. Although many individuals don’t worry about a lobster’s sex throughout the purchase or picking process, there are some subtleties to take into account. The meat on the tails of female lobsters is greater. However, some individuals, including myself, believe that pregnant female lobsters lose some of their flavor. A lobster’s pregnancy is not evident for the first few months of its pregnancy; however, female lobsters that are egg-bearing or have berried offspring cannot be sold in Maine. For this reason, if given the option, I’d pick a male lobster from the fishmonger or pier.

4. Shell. You just cannot match the flavor of a new shell (shedder) lobster if you are eating it at the correct time of the Maine lobster season. The sweetness and tenderness of lobsters peak during their summer molt. Although newly shed or new shell lobsters contain less meat than a hard shell lobster, the meat is of the highest caliber and the shells are simpler to crack. Because they think the flavor of shedders is so superior, certain restaurants and eateries in Maine only serve new shell lobster.

5. Vitality and Health. There is no doubt that the lobster will be fresh and nutritious if you get it from a lobster boat or an active fishing wharf. You should make sure the lobster is alive and healthy before cooking it, whether you’re purchasing it from a fishmonger, a market, or a live lobster shipping service. Pick up the lobster by the carapace (the body) and flip it over so the legs are facing up to determine the lobster’s health. The lobster’s tail will continue to be stiff and either coil up or extend forth if it is still alive and healthy (if it is a really lively lobster it might even begin flapping its tail about). The lobster is probably dead if its tail flops loosely. Never buy a lobster you think might be dead (unless the fishmonger can guarantee exactly when the lobster died). Any deceased lobsters need to be refrigerated and cooked right away. The consistency of the cooked tail flesh is another indicator of a lobster’s health. The lobster is healthy and the tail meat is safe to consume if it comes out of the animal in chunks that are not soft. The lobster has spoiled and is unfit for consumption if the cooked tail meat crumbles when touched. Don’t take a chance with your lobster if you are unsure about its health.